Classic New Orleans Remoulade Sauce

This classic sauce gets a tangy kick from horseradish and two kinds of mustard. Eat it with chilled boiled shrimp or spooned over a crabmeat and avocado salad.

Prep Time:30 minutes

Total Time:30 minutes plus time to chill

Yield: 2 cups

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Ingredients

1/4 cup fresh lemon juice

3/4 cup vegetable oil

1/2 cup chopped yellow onions

1/2 cup chopped green onions (green and white parts)

1/4 cup chopped celery

2 tablespoons chopped garlic

2 tablespoons prepared horseradish

3 tablespoons Creole or other whole-grain mustard

3 tablespoons prepared yellow mustard

3 tablespoons ketchup

3 tablespoons chopped fresh flat-leaf parsley

1 teaspoon salt

1/4 teaspoon cayenne

1/8 teaspoon freshly ground black pepper

Directions

Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds. Transfer to an airtight container and refrigerate for at least 1 hour before using. (The sauce will keep for up to 1 week in the refrigerator.)